Quinoa and Oats Cherry Crisp

This gluten-free quinoa and oat flakes topping is perfect on any kind of fruit crisp. Cornflakes can substitute for quinoa flakes and make the topping extra crispy.

By Rosemary Mark

Directions

Preheat oven to 350 °F. Partially thaw cherries if frozen. Cut large cherries into halves or quarters.
Combine cherries, sugar and lemon juice in a bowl. Stir to mix well.
In another bowl, mix oats, quinoa or cornflakes, brown sugar, almonds, butter and cinnamon until evenly blended.
Divide cherries between 6 eight-ounce ramekins or use a 1-1/2 to 2 quart-size baking dish. Sprinkle evenly with crumb topping. Bake 35-40 minutes for ramekins, 40-45 minutes for baking dish. Serve warm or room temperature.
Note: If fruit is very juicy, stir in 2 teaspoons cornstarch with sugar and lemon juice to lightly thicken juices, if desired. You may substitute frozen blueberries, which work equally well.

Ingredients

2 pounds fresh or frozen pitted cherries, about 6 cups
2 tablespoons granulated sugar
2 teaspoons lemon juice
2/3 cup oats,, regular or quick-cooking
1/2 cup quinoa flakes, or 2 cups cornflakes crushed lightly to 1 cup
1/2 cup packed brown sugar
1/4 cup sliced almonds
1/4 cup butter,, melted
1/4 teaspoon cinnamon

Yield:

6 Servings

Print This Recipe